Plain Egg Fu Yong with Oyster Sauce

* Exported from MasterCook *

Plain Egg Fu Yong with Oyster Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons Peanut Oil, or Corn Oil
2 Each Scallions
6 Each Chinese Black Mushrooms
2 Cups Bean Sprouts
1/4 Cup Shredded canned Water Chestnuts
6 Each Eggs
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Teaspoons Light Soy Sauce
1/4 Cup Oyster Sauce
1/2 Cup Water
1/4 Teaspoon Guar Gum (for Low Carb Diets)
1 Tablespoon Corn Starch (for High Carb)

Wash mushrooms in water, drain and slice into long strips. Wash bean
sprouts thoroughly and drain. Beat eggs with salt, pepper, light soy sauce.

Heat 1 tablespoon of Peanut Oil (or Corm Oil), stir in 2 scallions, 6
chinese mushrooms about 1 minute (fry pan). Add 2 cups bean sprouts, 1/4
water chestnuts. Add cooked mixture to eggs salt, pepper and light soy
sauce. Heat the 3 tablespoons of oil in the frying pan. Cook egg-vegetable
mixture over medium heat until one side is brown. Turn over, press, and fry
until second side is brown. Serve hot.

Brown Oyster Sauce: To serve as pancake (Fu Yong Don Bang) combine 1/4 cup
oyster sauce, 1/2 cup water, and 1/4 tsp Guar Gum (for Low-Carb Diets) or 1
tablespoon corn starch in a saucepan. Cook until thickened. Pour over egg
fu yong pancake and serve hot.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 9g Fat (49.7% calories
from fat); 14g Protein; 7g Carbohydrate; 2g Dietary Fiber (less if LC);
374mg Cholesterol; 753mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 1 Vegetable; 1 Fat.

--
Ken

"They want the federal government controlling Social Security like it's some
kind of federal program."

-Bushism's, 2000

Ken Kubos wrote:

* Exported from MasterCook *

Plain Egg Fu Yong with Oyster Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons Peanut Oil, or Corn Oil
2 Each Scallions
6 Each Chinese Black Mushrooms
2 Cups Bean Sprouts
1/4 Cup Shredded canned Water Chestnuts
6 Each Eggs
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Teaspoons Light Soy Sauce
1/4 Cup Oyster Sauce
1/2 Cup Water
1/4 Teaspoon Guar Gum (for Low Carb Diets)
1 Tablespoon Corn Starch (for High Carb)

Wash mushrooms in water, drain and slice into long strips. Wash bean
sprouts thoroughly and drain. Beat eggs with salt, pepper, light soy sauce.

Heat 1 tablespoon of Peanut Oil (or Corm Oil), stir in 2 scallions, 6
chinese mushrooms about 1 minute (fry pan). Add 2 cups bean sprouts, 1/4
water chestnuts. Add cooked mixture to eggs salt, pepper and light soy
sauce. Heat the 3 tablespoons of oil in the frying pan. Cook egg-vegetable
mixture over medium heat until one side is brown. Turn over, press, and fry
until second side is brown. Serve hot.

Brown Oyster Sauce: To serve as pancake (Fu Yong Don Bang) combine 1/4 cup
oyster sauce, 1/2 cup water, and 1/4 tsp Guar Gum (for Low-Carb Diets) or 1
tablespoon corn starch in a saucepan. Cook until thickened. Pour over egg
fu yong pancake and serve hot.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 9g Fat (49.7% calories
from fat); 14g Protein; 7g Carbohydrate; 2g Dietary Fiber (less if LC);
374mg Cholesterol; 753mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 1 Vegetable; 1 Fat.

--
Ken

Hey, that looks great! Thanks? I tried an omelet curry for
lunch. Not so great, but I like the idea and may work on it.

--
Jean B.